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Baked Toaster Tart

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45

Cherry

Pop one of our homemade tarts into your Traeger for the breakfast of champions. Filled with a sweet apple-cinnamon filling and topped with drool-worthy icing, these tarts can double as dessert.

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  • 4.083333333333333 Cup flour

  • 2 Tablespoon sugar

  • 2 Teaspoon salt

  • 2 Cup Butter, unsalted

  • 2 Large eggs

  • 5 Tablespoon milk

  • 1 Tablespoon

  • 2 Cup Apples, peeled, cored & sliced

  • 4 Tablespoon Traeger Smoked Simple Syrup

  • salt

  • 1/3 Cup brown sugar

  • 1 1/2 Teaspoon ground cinnamon

  • 2 Tablespoon powdered sugar

  • 1

    Whisk together flour, sugar, and salt. Combine with butter until there are just 1/4” lumps of butter remaining.
    • 4 Cup flour

    • 2 Tablespoon sugar

    • 2 Teaspoon salt

    • 2 Cup Butter, unsalted

  • 2

    Mix the egg and milk, and add it to the dough. Divide the dough in half. Shape each half into a 3" x 5" rectangle. Wrap in plastic and refrigerate for 30 minutes.
    • 2 Large eggs

    • 4 Tablespoon milk

  • 3

    Remove from fridge and allow the dough to rest for 15 to 20 minutes before you roll it out.
  • 4

    For the filling, heat 1 Tbsp butter in a saute pan over medium heat. Add apples and saute 5 minutes. Add Traeger Smoked Simple Syrup and cook 5 minutes more. Season with a pinch of salt and remove from heat.
    • 1 Tablespoon

    • 2 Cup Apples, peeled, cored & sliced

    • 4 Tablespoon Traeger Smoked Simple Syrup

    • Pinch salt

  • 5

    Whisk together the brown sugar, flour, and cinnamon and combine with apples. Set aside.
    • 1/3 Cup brown sugar

    • 4 Teaspoon flour

    • 1 1/2 Teaspoon ground cinnamon

  • 6

    Place one piece of the dough on a floured work surface and roll it into a rectangle about 1/8” thick and trim off the edges. Set aside. Roll the second piece of dough out the same as the first.
  • 7

    Beat the egg and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center. Place the second sheet of dough over the first. Press firmly around each pocket of filling, sealing the dough on all sides. Press a fork around all edges.
  • 8

    Cut the dough evenly in between filling to make nine tarts. Press the cut edges with your fingers to seal, then with your fork again.
  • 9

    Place tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart a few times with a fork. Refrigerate them, uncovered, for 30 minutes.
  • 10

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 11

    Remove the tarts from the fridge and place in preheated grill for 30 to 35 minutes or until they're a light golden brown. When done, remove tarts from the grill and cool. Combine powdered sugar and milk and drizzle over the top of cooled tarts. Enjoy!
    • 2 Tablespoon powdered sugar

    • 1 Tablespoon milk